Korokke are mashed potato cakes that are coated with panko and deep-fried. Korokke is a food people of all ages love in Japan. With a crispy crust and creamy, savory interior, they are delicious served as a snack, appetizer, or part of a meal.
It’s said that korokke originated from French croquette or Dutch kroket. It became a widespread western-style food in the early in Japan in the 1900s and evolved to suit more Japanese tastes. This recipe is for a basic type of korokke, but there are many variations. Curry korokke are spiced with curry powder, kabocha or pumpkin korokke use the veggie as a filling, and even nikujaga korokke using mashed leftover nikujaga, a meat and potato stew.
Try it with organic beef, carrots, or shiitake mushrooms. Enjoy korokke with the sauce of your choice—tonkatsu sauce, Worcestershire sauce, ketchup, or just as is. Since the recipe takes some time to make, consider making extra to freeze and have them anytime you want.
- 4 medium potatoes (peeled and cut into quarters)
- 2 cups vegetable oil (approximately, plus more for sautéing)
- 1/4 pound ground beef
- 1/2 onion (finely chopped)
- Salt (to taste)
- Black pepper (to taste)
- 1/4 cup all-purpose flour (approximately)
- 1 egg (beaten)
- 1 cup panko breadcrumbs (approximately)
- For Serving: Tonkatsu or other dipping sauce
Gather the ingredients.
Put a medium pot of water on to boil. Boil the peeled, quartered potatoes until softened. Test with a skewer―they're ready when the skewer goes through easily.
Drain the cooked potatoes in a colander and return to the pot. Mash the potatoes while they are hot.
Heat a little oil in a medium skillet and saute the beef and onion until cooked through.
Combine the mashed potatoes with the cooked beef and onion in a mixing bowl. Stir together, season with salt and pepper, and let the mixture cool.
Form the cooled mixture with your hands into flattened, oval-shaped patties.
Add the oil to a heavy-bottomed, deep pot and heat over medium-high heat to 350 F.
Add the flour to one shallow bowl, the beaten egg to another, and the panko to another. Coat each potato patty with flour. Dip in beaten egg and let any excess drip off. Lastly, coat with the panko.
Deep fry, working in batches if needed, until deep golden brown and crispy, flipping as needed. Don't over-crowd the pot. Drain on a cooling rack or paper towels and repeat with the remaining korokke.
Serve hot with your choice of dipping sauce.
- Don't make the korokke too big or they won't hold together well while frying.
- Don't fry to many at a time or the temperature of the oil will drop and make the korokke oily.